“Spring Green Recipes: 5 Vibrant Dishes to Celebrate the Season”

Bowl of cucumber mint soup

March is the month when spring begins to sprinkle its magic, painting the world in many shades of green. In the spirit of rejuvenation and the fresh produce that arrives with the season, let’s embrace the color of life, energy and wellbeing with these healthy green recipes! These dishes not only taste delicious but also brim with nutrients to fuel your body.

5 Delicious Spring Green Recipes

Zesty Spinach and Avocado Smoothie


  • 2 cups fresh spinach leaves
  • 1/2 ripe avocado, pit removed
  • 1 small banana
  • 1/2 cup Greek yogurt
  • 1 cup almond milk
  • Juice of 1 lime
  • 1 tablespoon honey (optional)
  • Ice cubes (optional)


— Add all ingredients to a high-powered blender and blend until smooth.

Green Goddess Salad


  • 6 cups mixed greens (kale, arugula and spinach)
  • 1/2 cup chopped cucumber
  • 1/2 cup snap peas, halved
  • 1 green apple, thinly sliced
  • 1/4 cup toasted pumpkin seeds

For the dressing:

  • 1/2 ripe avocado
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 garlic clove, minced
  • Salt and pepper to taste


— In a large mixing bowl, toss together mixed greens, cucumber, snap peas and apple slices.
— In a blender or food processor, blend avocado, olive oil, lemon juice, garlic, salt and pepper until smooth.
— Drizzle the dressing over the salad and toss until everything is well coated.
— Sprinkle with toasted pumpkin seeds just before serving.

Chilled Cucumber Mint Soup


  • 2 large cucumbers, diced
  • 1 cup Greek yogurt
  • 1/4 cup fresh mint leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped mint and olive oil for garnishing


— Combine cucumbers, Greek yogurt, mint leaves and olive oil in a blender.
— Puree until smooth, then season with salt and pepper.
— Chill the soup in the refrigerator for at least an hour before serving.
— Serve garnished with chopped mint and a drizzle of olive oil.

Broccoli and Pea Pesto Pasta


  • 8 oz whole-grain or protein based pasta
  • 1 cup broccoli florets
  • 1/2 cup fresh peas
  • 1/4 cup pine nuts
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup basil leaves
  • 2 cloves of garlic
  • 1/4 cup olive oil
  • Salt and pepper to taste


— Cook pasta according to package instructions; during the last 3 minutes of cooking, add broccoli and peas.
— In a food processor, combine pine nuts, Parmesan, basil and garlic, pulsing until coarsely chopped.
— With the motor running, slowly add olive oil until the mixture becomes smooth and creamy.
— Season with salt and pepper, and toss the pesto with the drained pasta and vegetables.
— Serve warm or at room temperature, sprinkled with additional Parmesan if desired.

Matcha Kiwi Fruit Tart


  • 1 cup almond flour
  • 1/4 cup coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon matcha powder
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • 4 kiwi fruits, peeled and sliced

For the filling:

  • 1 cup cashews, soaked for 4 hours and drained
  • 1/2 cup coconut cream
  • 1/4 cup honey or maple syrup
  • 1 teaspoon matcha powder


— Preheat your oven to 350°F (175°C).
— Mix almond flour, coconut oil, maple syrup, matcha powder, vanilla extract and salt in a bowl to form the crust.
— Press the mixture into a tart pan and bake for 10-12 minutes until golden.
— For the filling, blend cashews, coconut cream, honey or maple syrup, and matcha in a high-speed blender until smooth.
— Pour the filling into the cooled crust and refrigerate until firm, about 2 hours.
— Top with sliced kiwi before serving.

These green-tinted recipes are not just a feast for the eyes; they are heart-healthy, full of fiber and rich in antioxidants — perfect for anyone looking to eat clean and seasonal. So this March, go green on your plate and enjoy the bounty of health they bring!

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